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Food Allergies: Processing Technologies for Allergenicity Reduction
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Food Allergies: Processing Technologies for Allergenicity Reduction
This book provides an authoritative source of information on the relationship between food processing technologies and food allergens with a greater variety of studied allergens including peanuts, tree nuts, cow’s milk, eggs, sesame, lupine, soy, wheat and more, as well as the importance processing these when producing hypoallergenic foods.
| Media | Bøker Pocketbok (Bok med mykt omslag og limt rygg) |
| Utgitt | 21. juni 2026 |
| ISBN13 | 9781032560793 |
| Utgivere | Taylor & Francis Ltd |
| Antall sider | 330 |
| Mål | 150 × 220 × 10 mm · 640 g |
| Redaktør | Lajnaf, Roua |
